Baked Sponge Pudding

Joy Blizzard
30 - 45 mins

This simple sponge pudding sits on a yummy layer of your choice and is perfect for using up all sorts of leftover sweet foods. The sponge can be flavoured with store cupboard ingredients such as almond or vanilla essence, chocolate chips or ground ginger, and the base layer can be jam, marmalade, golden syrup, stewed or tinned fruits.

Nut free
140g self-raising flour
85g margarine or butter
110g sugar
1 egg
2 tablespoons milk
Pinch of salt
Variations for the sponge:
Spicy fruit: Add 85g of dried fruit and 1 teaspoon of mixed spice
Mocha: Add 1 dessert spoon of cocoa and 1 teaspoon coffee
Citrus: Add the grated rind of an orange or lemon
Preheat the oven to 190°C.
Grease an oven proof dish and put a layer of your choice in the bottom of the dish.
Cream the margarine and sugar together until pale, light and fluffy.
Add the egg and milk a little at a time and beat until absorbed.
Sift in the flour and salt and gently fold in until mixed.
Place the sponge mixture in an even layer the dish over the base layer. Bake until the sponge is golden brown and springs back into shape when gently pressed (for about 40 minutes).